Tipo 00's spaghetti with strawberry clams, chilli and smoked tomato

AT A GLANCE

  • Serves 4 people

"This is a classic and simple dish that's lifted by the smoked tomatoes," says Papadakis. "If you can't find strawberry clams, diamond-shell clams are a great substitute - they are meaty, sweet and have a distinct ocean flavour." At the restaurant, the chefs make their own spaghetti; we've used dried pasta here.

  • 375 gm cherry tomatoes
  • 125 ml (½ cup) extra-virgin olive oil
  • 2 tbsp smoking chips, soaked in cold water for 25 minutes
  • 2 tbsp (6 cloves) finely chopped garlic
  • 1 long red chilli, finely chopped
  • 125 ml (½ cup) dry white wine
  • 1 kg strawberry clams or large diamond-shell clams
  • 250 (1 cup) fish stock
  • 6 basil leaves, torn
  • 400 gm dried spaghetti
  • 2 tbsp finely chopped flat-leaf parsley
01   Preheat oven to 140C. Place tomatoes in a deep roasting pan, season with 1 tbsp olive oil and salt, and roast until slightly blistered (10-12 minutes).
02   Place smoking chips in a small metal container (or on a piece of foil on a flameproof tray) and heat over high heat until they start to smoke (5-10 minutes; or light the woodchips using a blowtorch). Once the flames subside and the chips start smoking, add them to the roasting pan with the tomatoes, cover with foil and stand for 20-25 minutes. Repeat the process if you like a smokier flavour.
03   Heat a large saucepan over medium heat, add remaining olive oil, garlic and chilli, and sauté until fragrant (1-2 minutes). Add white wine, then clams, stock and basil, cover with a lid and cook, shaking pan occasionally, until clams open (3-4 minutes). Season to taste.
04   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes), then drain, reserving a little pasta water.
05   Add spaghetti, smoked tomatoes and parsley to clam sauce and toss to combine, adding a little pasta water if needed to coat pasta. Season to taste, divide among warm bowls and serve.

Topics:

SPAGHETTI, LUNCH, ITALIAN, TIPO 00, TOMATOES, DINNER, AUTUMN, CLAMS, CHILLI, CHEFS' RECIPE

Recipe:

ANDREAS PAPADAKIS

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking Suggestion:

2013 TENUTA DELLE TERRE NERE “ETNA ROSATO” NERELLO MASCALESE, SICILY. A FRESH BONE-DRY ROSÉ WITH GREAT SAVOURY SPICE AND MINERAL FINISH. IT REALLY FRESHENS UP THIS DISH, WITH ITS ACID ALLOWING THE CHILLI AND SMOKE TO SHINE. , suggested by LUKE SKIDMORE

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April 2016

April 2016

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